Making Spicy Snack Sticks (Sausage Maker Kit)

If you would like to support our work visit us at Patreon: https://www.patreon.com/2GuysandACooler
Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler

(Some of the links in this box are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you.. Thank you in advance)
Today we are making Spicy Snack Sticks using the Sausage Maker's Snack Stick Kit. In this video you will see the entire process of how to make snack sticks. Below I outline the detailed instructions. If you have any questions please don't hesitate to ask..
We use The Sausage Maker for all many of our projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=108419

A List of Sausage Maker Kits: https://www.sausagemaker.com/do-it-yourself-sausage-kits-s/1944.htm&Click=108419
Meat Grinders & Sharpening System: https://www.sausagemaker.com/searchresults.asp?Search=meat+grinder&Submit=&Click=108419
Stuffers (Electric and manual): https://www.sausagemaker.com/sausage-stuffing-equipment-s/1934.htm&Click=108419
Smokers: https://www.sausagemaker.com/searchresults.asp?Search=smokers&Submit=&Click=108419
For this video we are doing a 70/30 beef/pork fat snack stick. Prepare your meat by removing any silver skin, arteries, blood clots, or sinew. Cut your meat into small chunks and place them in the freezer to chill. Prepare your fat in the same fashion and place it in the freezer as well. Once your meat and fat has been chilled to the point of being partially frozen grind through a 3/8 inch (10mm) plate. Ensuring that your meat is still chilled grind your meat again through a ¼ inch plate (6mm). Add 1 level tsp of instacure #1, 1 tsp. of liquid smoke (for oven smoking only), 10 Tablespoons of seasoning mix (3oz), and 1 cup of ice-cold water or buttermilk.
Mix all ingredients with the chilled meat (before you mix make sure your meat is at 32F-36F). If you are mixing with your hands this process might take about 15-20 minutes and you will know that you are ready for stuffing when the meat mixture is very sticky and tacky and starts to resemble a paste. Stuff the seasoned meat in to the casings ensuring that you don’t overstuff the casings. You only need to prick the casing if there are any air pockets present. Allow the freshly stuffed snack sticks rest in the refrigerator overnight. This step allows the cure to do its job.

For oven smoking:
The following day after the initial rest in the refrigerator take out the snack sticks and allow them to come to room temperature. Pre heat your oven to the lowest possible setting 160F. Sausage sticks are placed on oven shelves and baked until the internal temp reaches 152F. This process takes 3-5 hours to complete. Once they have finished baking take them out and place them in a bowl with ice cold water for 10 minutes. Finally let them air dry on the counter for at least 2 hours to encourage the “Bloom”

Smokehouse smoking:
Remove the snack sticks from the fridge and allow them to come to room temperature. This helps the smoke and the casing adhere to the snack sticks better. Place the snack sticks on the racks or hang them in your smoker. The most Ideal way of smoking these sticks is low and slow so start at 120F for 1 hour, 130 for 1 hour, 140 for 2 hours, 150 for 2 hours, 160 for 1 hour, then 170 till the internal temp reaches 152F. Once finished remove them from the smoker and place them in an ice water bath for 10 minutes. Allow them to air dry at room temp for 2 hours.

For long term storage:
Make sure the snack sticks are at room temperature and dry. Vacuum seal the snack sticks and store in the refrigerator. For longer storage options these sticks can be frozen.
This is my recommendation for my absolute favorite thermometers.

• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER

• Magnetic silicone boot for Thermapen - https://www.thermoworks.com/Thermapen-Mk4-Silicone-Boot?tw=2GUYSACOOLER

• DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER

• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER

• Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER

• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric
Thanks
Eric

Видео Making Spicy Snack Sticks (Sausage Maker Kit) канала 2 Guys & A Cooler